Delightful White Icy Squares (Bele Ledene Kocke) Recipe

Dive into the world of desserts with this exquisite recipe for White Icy Squares, also known as Bele Ledene Kocke. This delightful treat combines airy sponge cake, creamy custard filling, and a light whipped cream topping, all garnished with dark chocolate for an irresistible finish. Perfect for any occasion, these squares are a testament to the elegance of simplicity in baking. Follow this step-by-step guide to create a dessert that’s as visually appealing as it is delicious.

Ingredients Breakdown:

• Sponge Cake:
  • 7 egg whites
  • 7 tablespoons sugar
  • 1 packet vanilla sugar
  • 7 tablespoons flour
  • 1 teaspoon baking powder
• Custard Filling:
  • 7 egg yolks
  • 10 tablespoons sugar
  • 1 packet vanilla sugar
  • 3 tablespoons flour
  • 3 tablespoons cornstarch
  • 500 ml milk
  • 250 grams unsalted margarine (butter as a substitute)
• Milk Soak for Sponge Cake:
  • 500 ml milk
  • 3 tablespoons sugar
• Topping:
  • Whipped cream
  • Grated dark chocolate for garnish

Step-by-Step Instructions:

1. Sponge Cake Preparation:
   Preheat your oven to 180°C (356°F). Beat egg whites, gradually adding sugar and vanilla sugar, to stiff peaks. Fold in flour and baking powder gently. Pour into a greased 30 x 20 cm dish. Bake for 30 minutes until golden. Let it cool slightly.
2. Milk Soak:
   Warm 500 ml milk with sugar until dissolved. Soak the sponge cake evenly with this mixture.
3. Custard Filling:
   Whisk egg yolks with sugar and vanilla until fluffy. Mix in flour and cornstarch. Heat 500 ml milk, then gradually add to the yolk mixture, whisking constantly. Cook until thick. Let cool, then beat in margarine to a smooth cream.
4. Assemble the Cake:
   Spread custard cream over the sponge. Top with whipped cream and sprinkle with grated chocolate.
5. Chill and Serve:
   Refrigerate for a few hours until set. Cut into squares and serve chilled.

White Icy Squares (Bele Ledene Kocke) are a perfect blend of textures and flavors, from the soft sponge base to the rich custard and light cream topping, all accented by the luxurious touch of dark chocolate. This recipe not only promises a delicious dessert but also a delightful experience in making it. Whether for a special occasion or a sweet treat, these squares are sure to impress. Enjoy the process and the delicious outcome of your homemade Bele Ledene Kocke! for more delicious recipes

Delightful White Icy Squares (Bele Ledene Kocke) Recipe

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• Author: tasnim Lina

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Ingredients

For the sponge cake: 7 egg whites 7 tablespoons sugar 1 packet vanilla sugar 7 tablespoons flour 1 teaspoon baking powder For the custard filling: 7 egg yolks 10 tablespoons sugar 1 packet vanilla sugar 3 tablespoons flour 3 tablespoons cornstarch 500 ml milk 250 grams unsalted margarine (you can use butter as a substitute) To soak the sponge cake: 500 ml milk 3 tablespoons sugar For the topping: Whipped cream Grated dark chocolate for garnish

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Instructions

Make the sponge cake: Preheat your oven to 180 degrees Celsius (approximately 356 degrees Fahrenheit). In a large bowl, beat the egg whites while gradually adding the sugar and vanilla sugar until stiff peaks form. Gently fold in the flour and baking powder with a spatula until just combined. Pour the mixture into a greased and floured baking dish (about 30 x 20 cm). Bake for 30 minutes, or until the sponge is golden and a toothpick inserted into the center comes out clean. Allow the sponge to cool slightly. Prepare the milk soak: In a saucepan, heat the 500 ml of milk with 3 tablespoons of sugar until the sugar is dissolved. Do not boil. Pour the warm sweetened milk evenly over the slightly cooled sponge cake. Make the custard filling: In a bowl, whisk the egg yolks with the sugar and vanilla sugar until light and fluffy. Add the flour and cornstarch to the yolk mixture and mix well. Heat the 500 ml of milk in a saucepan to just before boiling, then gradually pour the milk into the yolk mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring continuously until the custard thickens. Once thickened, remove from heat and let it cool completely. Beat the margarine (or butter) until creamy, then gradually mix into the cooled custard to form a smooth cream. Assemble the cake: Spread the custard cream over the soaked sponge cake. Top with whipped cream and garnish with grated chocolate. Chill and serve: Refrigerate the cake until set, usually for a few hours. Cut into squares and serve chilled. Enjoy your homemade “Bele Ledene Kocke”! please write an article about this recipe